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Preheat the oven to 400 degrees. Toss the butternut squash with olive oil, salt & pepper, then transfer to a parchment-lined baking sheet and roast for 25 – 30 minutes, until golden brown on the edges and tender on the inside.
Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, zest, & juice, and let cook until the butter starts to brown, about 3 minutes. Add cream & let warm 1 more minute. Turn the heat off and season with salt, and pepper.
Cook pasta according to package directions. Drain, then return to pot and toss with spinach, roasted squash, and goat cheese.
Transfer to a serving bowl or platter, and top with remaining goat cheese, pine nuts, & parmesan.
Drizzle the brown butter sauce over the entire dish, garnish with a few sage leaves, and eat!